White Bean Spinach Soup with Tortellini

When I was pregnant with my son, all I wanted the first trimester was tomato soup and grilled cheese. Pretty straightforward, right? Not homemade tomato soup…the canned Campbell’s condensed variety with rice. It was easy enough that my husband could prepare it for me. It was just about all I could stomach those first few months, but after a prenatal visit at which I lost (rather than gained weight), the doctor told me I had to increase my calories. He gave me permission to eat lots of ice cream and I never lost weight again that pregnancy.

Off subject, I know…but my love for tomato soup has not waned and I’m always game to try a new variation.

-feel free to use a cheese or meat tortellini. You could even use a short non-filled pasta, such as ditalini

-kale, spinach, chard-any of these would work

-I highly recommend cooking your own beans. You can buy them from bulk bins, cook a large batch, and freeze them. You can find everything you need to know about cooking your own beans here or here (you can even cook them in a slow cooker or the oven!)

Heat a large pot over medium-low heat and add olive oil and butter. Add onion, stir to coat, and cook until softened, about 5 minutes. Stir in garlic, paprika, salt, pepper and tomato paste. Cook for 5 more minutes. Stir in the fresh spinach, stirring continuously until it wilts. Add the crushed tomatoes, beans, and stock. Increase heat and bring soup to a simmer. Simmer uncovered for 5 minutes Add the tortlellini and cook according to package directions (about 5 minutes or so). Stir in the grated cheese before serving.